Friday, October 21, 2011

40 Dishes in 40 Days - #5 and a tip.


First of all, notice that I changed the name of this little adventure?
I change it from 40 Meals in 40 Days to 40 Dishes in 40 days.
I made this change because most of the time I am not sharing every little part of every meal... 
...and I might include some desserts too.

Next, I need to share a little tip with you.
This is something that makes my life easier, especially when I'm cooking like crazy like I feel like I'm doing now.

In the morning I pull out my crock-pots, I have 3 of them (they were wedding gifts).
Then I throw in frozen chicken breasts, the amount depends on the size of the crock-pot. Usually I put the same about of chicken breasts as the size (in quarts) of the crock-pot, unless the crock-pot is huge, (ex: 4 quart: 4 chicken breasts, 5 quart: 5 chicken breasts, 7 quart: 6-7 chicken breasts).
Add a little oil (about 1-2 T)
Add a packet of dry Italian Seasoning (1.5 for bigger crock-pots with more chicken breasts, I do this with my 7 quart)
Add a 1.5 C Water (2 C for bigger crock-pots with more chicken breasts, I do this with my 7 quart)
 Cook for 7-8 hours on low.

After it's done cooking make sure the chicken is done and remove it all from the crock-pots.
Let it sit out until cool enough to put in ziploc bags.
Put bags of chicken in freezer and pull out whenever you need chicken!


 Lastly, I'm going to share a recent recipe I used to make Lettuce Wraps.
They were soooo good.
I may or may not have eaten 3/4 of them.
And I made them the quick way by pulling out a couple bags of my already cooked and frozen chicken (recipe above).



I'll share the recipe as you should make it with raw chicken.
If you do use your cooked, frozen chicken like I did, just let it thaw, shred it into small pieces, and throw it in at the end when you add the water chestnuts and sauce.

I doubled this recipe.
We love leftovers.


Lettuce Wraps

Filling:
3 T oil
2 boneless skinless chicken breasts
1 C water chestnuts
2/3 cups mushrooms
3 T chopped onions
1 tsp minced garlic
1 head of lettuce

Stir Fry Sauce:
4 T soy sauce
4 T brown sugar
1 tsp rice wine vinegar

Special Sauce:  
(Next time we won't make this as I think we didn't even need it.)
1/4 C sugar
1/2 C water
2 T soy sauce
2 T rice wine vinegar
2 T ketsup
1 T lemon juice
1/8 tsp sesame oil
1 T dry mustard
2 tsp hot water
1-2 tsp garlic and red chili paste (if you want)

Make the special sauce by combining the sugar and water in a small bowl, add the next 5 ingredients and mix well.  Refrigerate this sauce until you are ready to serve.  Combine the hot water with the hot mustard and set this aside as well.  Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.

Mince water chestnuts and mushrooms to about the size of small peas.  Prepare the stir-fry sauce by mixing all ingredients together in a small bowl.  Bring oil to med-high heat in a wok or large frying pan.  Sauté chicken breasts for 5-6 minutes per side or until done.  Remove chicken from pan and cool.  When chicken is cool, mince into small pieces just like the mushrooms and water chestnuts.  Add another tablespoon of oil to the pan.  When oil is hot, add garlic, onions, and mushrooms to the pan.  Once mushroom mixture is done, add chicken, water chestnuts and the stir-fry sauce to the pan.  Sauté for a couple of minutes until completely warmed.  Serve mixture in lettuce cups and top with special sauce.

Enjoy!



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